Raclette grill ideas: what to cook on the grill plate

Updated: 1 November 2026

Short answer: For the table grill, Betty Bossi suggests meat in slices of about 20 g, small sausages such as cipollata, frying bacon, fish and seafood in small pieces, and vegetables and fruit cut into even slices [1].

A raclette oven with a grill plate lets you grill next to the cheese. For what goes into the pans and what to serve with the cheese, see Raclette sides and Raclette recipes. This page collects what Swiss sources suggest for the plate itself. Betty Bossi and Swissmilk write about the table grill in general [1][2]; the meat processor Ernst Sutter notes that in Switzerland raclette and the table grill are often eaten together [3].

Meat: which cuts, how thin

• Slices of about 20 g: Betty Bossi lists poultry, veal (e.g. falsches Filet), beef (e.g. rump, Huft), pork, horse, lamb, ostrich and rabbit fillet [1]. A butcher can cut the pieces for you; before the holidays, Betty Bossi advises ordering early [1].
• Suitable cuts: Ernst Sutter lists beef fillet, entrecôte or rump; veal fillet, loin or rump; pork fillet, loin or escalopes from the leg; plus chicken breast, lamb loin, frying bacon (Bratspeck) and cipollata sausages [3].
• Thickness: Sutter cuts the meat about 5 mm thick and fries it on both sides until browned to taste [3].
• More ideas: skewers, mini burgers and balls made from homemade meatloaf mixture [1].

Fish and seafood

Betty Bossi suggests tail-on prawns (peeled, tail left on), calamari rings and scallops, plus salmon, tuna, cod, sole and redfish, each cut into small pieces and bought with the MSC label [1]. The sources give no amounts for fish.

Vegetables and fruit

• Vegetables: peppers, onions, fennel and courgettes, with a little marinade or spice [1]. As a seasonal idea Betty Bossi suggests thinly shaved artichoke hearts; cherry tomatoes go on whole [1].
• By season (Swissmilk [2]): in spring asparagus, aubergine and fennel; in summer cherry tomatoes, sweetcorn, peppers and courgettes; in winter pumpkin and Brussels sprouts; all year carrots, onions, mushrooms, radishes, beetroot and leeks.
• Fruit: Betty Bossi adds apple or grapefruit slices for a sweet-sour contrast [1]. Swissmilk lists apricots, strawberries, figs, nectarines, peaches, plums and damsons for summer, persimmons for winter, and apples and pears all year [2].
• Cutting: slice vegetables and fruit evenly so they cook faster and more evenly [1]. Swissmilk suggests threading meat, vegetables and fruit onto the same skewers [2].

Vegetarian options

Per person, Swissmilk allows 2–3 pieces of grilling cheese at 50 g each (about 100–150 g), half a block of tofu (100–125 g), 1–2 veggie patties (120–240 g) or 4–6 falafel (120–240 g) [2].

Amounts for a table-grill evening

Swissmilk gives these guide amounts per person [2]. They apply to a table-grill evening, not to raclette with a grill plate; Swissmilk notes that the more sides you serve, the smaller each component can be [2].

For how much cheese and how many potatoes to plan for the raclette itself, see Raclette quantity per person.

Three table-grill recipes from Ernst Sutter

The recipes come from the meat processor Ernst Sutter AG, from its "Studis Tips & Tricks" column [3]. The source puts "Für 4 Personen" (for 4 people) in bold once, under the introduction and before the first recipe. It does not say whether that covers all three together or each one.

1. Tomato and pork fillet burgers with chilli dip

Ingredients: 400 g pork fillet, 3 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp chilli flakes, 100 g crème fraîche, 2 tbsp sambal oelek, salt, 3 beefsteak tomatoes, one bunch of rocket, 200 g long-grain or basmati rice.

1. Cut the fillet into 5 mm slices. Toss with the sesame oil, soy sauce and chilli flakes and marinate for 30 minutes.
2. Stir the crème fraîche, sambal oelek and salt into a dip. Cook the rice so the grains stay loose. The source does not say what the rice is served with.
3. Preheat the table grill and brush it with a little oil.
4. Cut the tomatoes into 1 cm slices and fry them for about 5 minutes, on both sides. Salt them and keep them warm.
5. Lift the pork out of the marinade and grill it for about 3 minutes per side. Salt it afterwards.
6. Stack tomato slices, pork, 1 tbsp of dip and rocket into burgers.

2. Beef rump with kimchi in a lettuce leaf

Ingredients: 400 g beef rump, 100 g kimchi (marinated Korean cabbage), ½ bunch spring onions, 20 lettuce leaves, salt, pepper.

1. Cut the spring onions into 10 cm lengths, split these lengthways into fine strips and put them in a small bowl.
2. Slice the rump thinly, halve the slices and grill each for 1 to 2 minutes on the table grill. Season with salt and pepper.
3. Lay a slice of beef on a lettuce leaf, add 1 tsp kimchi and a few spring-onion strips, close the leaf into a parcel and eat it in one bite.

The source also suggests frying courgette slices and onion rings on the grill alongside and salting them.

3. Garlic bread with cipollata and mustard-herb dip

Ingredients: 4 cipollata, 100 g Greek yoghurt, 2 tbsp wholegrain Dijon mustard, 1 handful of herbs (parsley, chives, basil), salt, pepper, 10 garlic cloves, 1 baguette.

1. Mix the yoghurt, mustard and herbs and season with salt and pepper.
2. Grill the cipollata on the table grill until crisp.
3. Fry the garlic cloves until golden.
4. Toast baguette slices on the grill. Crush one garlic clove onto each slice and eat the bread with the cipollata and the dip.

Sauces

Betty Bossi recommends a range from mild to hot: the classic fondue chinoise sauces; mayonnaise-based sauces or fresh herb sauces with a little lemon for fish; homemade herb butter; and, for hot sauces, a base of ketchup or tomato sauce with Worcestershire sauce, white wine vinegar, mustard and chilli [1].

Tips for the plate

• Preheating: the table grill should be hot before the food goes on, or it browns poorly. A little fat is enough and keeps spatter down [1].
• Oil: Ernst Sutter uses a neutral oil that handles high heat, such as rapeseed oil, brushed on with a heat-resistant brush, for example silicone [3].
• Bacon first: fry a few slices of bacon on the plate before anything else, and the rest needs no added fat. A mushroom cap soaks up excess fat or oil [3].
• Keep raw and cooked apart: raw meat goes on its own plates, away from cooked food. Cook meat through, chicken most of all [3].
• Heat the stone slowly: soapstone, lava stone and granite can crack when the temperature changes abruptly, so bring them up gradually. Coarse salt may help against sticking, depending on the stone and the maker's instructions [1].

Which type of oven with a grill plate suits your group, and how Kassensturz advises cleaning the grill plate, is covered in Buying a raclette oven. For pan materials and sizes, see Raclette pans.

Sources

All accessed on 1.11.2026.

1. Betty Bossi, magazine: «Tischgrill: ein heisses Pflaster» (in German) – https://www.bettybossi.ch/de/magazin/artikel/tischgrill-ein-heisses-pflaster/
2. Swissmilk: «Tischgrill: welche Mengen pro Person?» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/tipps-tricks/tischgrill-welche-mengen-pro-person/
3. Ernst Sutter AG: «Studis Schweiz-Korea Tischgrill-Plausch» (in German) – https://www.suttero.ch/studis-tips-tricks/detail/studis-schweiz-korea-tischgrill-plausch/